 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This is from WSU Extension office. To sub brown rice, presoak 1 cup rice in the water listed for 12-24 hours (keep in refrigerator) and add water and rice in step 3. Ingredients:
1/2 lb ground meat (add with part 2) or 1 1/2 cups chopped cooked meat (add with part 2) |
2 cups chopped vegetables, mix any of these (onion, celery, bell pepper, carrots) |
2 1/2 cups water |
1 cup dry white rice |
2 tablespoons soy sauce |
2 garlic cloves, minced or 1/4 teaspoon garlic powder |
1/4 teaspoon crushed red pepper flakes (optional) |
1 teaspoon finely minced fresh gingerroot or 1/4 teaspoon ground ginger |
3 cups chopped raw vegetables, such as, cabbage, broccoli |
1 zucchini or 1 1/2 cups frozen vegetables or 1 1/2 cups canned vegetables, drained |
Directions:
1. Use a large skillet or saucepan (at least 4 qts.) with a tight-fitting lid. Over medium heat, brown the ground meat, breaking apart with a spoon.
2. Add the Part 1 vegetables and cook 5-10 minutes. Drain off any fat and discard. If using cooked meat instead of raw, cook the vegetables in a Tblsp. of oil.
3. Add the water, rice, soy sauce, garlic, ginger, and crushed red pepper. Bring to a boil. Reduce heat to medium-low. Cover pan and cook 10 minutes.
4. Add the vegetables in Part 2. If using cooked meat, add now. Continue to cook for 10-15 minutes, until rice is tender.
|
|